It is a simple one which I had seen a year back in one of the kids TV shows of fireless cooking and asked my daughter to make . This is now our family favorite. Easy for anyone to make and it is fool proof. You can can change the ingredients quantity as per your taste as we keep tasting it as we go along the way
INGREDIENTS
1 mangoes, chopped
1/2 cups fresh cream or whipping cream
¼ cup condensed milk
¼ cup milk powder
METHOD
Throw all the ingredients in the blender
Blend it into a smooth paste
Put it into a airtight container and leave overnight
When you suddenly have cravings for south Indian food and you want to dish something yummy without wanting to soak or ferment. This recipe was shared by my colleague’s mother-in-law. Her tiffin used to have such amazing snacks and typical South Indian flavors. Here is a simple recipe
Ingredients
One Cup- Poha grinded
One Cup Sooji
Half Cup curd
2 tablespoons rice flour
One boiled Potato- grated
One Cup of Coriander leaves chopped
5 curry leave chopped
1 tablespoon grated ginger
Salt and black pepper to taste
One-fourth teaspoon of Baking soda
One Onion chopped (optional)
1 tablespoon of oil in the batter and
Additional oil for deep frying
Method
Poha should be grinded finely
Mix poha, sooji, and curd and leave for 15 min
Add remaining ingredients to the soaked mixture and mix well
Give it shape as per your liking and deep fry in oil
Please note you will need hot oil when you put them and then pl cook them on medium heat till they are cooked well from the inside
You can add onion or grated carrot to make it more interesting or give your twist. Serve with either Green Chutney or Coconut Chutney
The raw mango rice is very popular in our household especially in summers. Its refreshing change and a different take on lemon rice. The flavors just burst in your mouth and gives a very refreshing feeling. It is very easy recipe to make.
INGREDIENTS
1 big bowl of boiled / cooked rice
2 green chili slit
2 dry red chillies
1 big onion sliced or chopped finely(optional)
1 tablespoon mustard seeds
½ tablespoon urad dal
½ tablespoon chana dal
2 tablespoon Peanuts (optional)
Few curry leaves
2 small raw mango grated
Salt and red chili to taste
2 tablespoon oil
METHOD
On a wok, heat oil and add mustard seeds, chillies, curry leaves , urad dal and chana dal. (peanuts if using)
Add onion and saute for 5 minutes.
Add grated raw mango and saute for 1 minute
Add cooked rice, salt and red chili and saute for sometime
If the mango is too sour then you can add a few crystals of sugar and saute for one minute more. It helps to balance flavors
Keep it covered for a few minutes for the flavors to be settled
Serve hot with dal and curd
Do share once you make it since the mango season is limited. For a variation do add some mint leaves for more flavors
Pl note in my recipe i have not used peanuts as my kids don’t like it
This recipe is a quick fix for your hunger pangs. This is a very easy and simple recipe to make. It tastes yum and can be made in the pressure cooker or Wok.
Ingredients
One cup of Rice, washed and soaked
2 tablespoons Ghee
Three Onions, thinly sliced
One Bay leaf (tej patta)
Four Whole Black Peppercorns coarsely crushed
Two cloves Cloves (Laung)
1 Cardamom (Elaichi) Pods/Seeds
One Cinnamon Stick (Dalchini)
Two Green Chillies, slit
One teaspoon Garam masala powder
One teaspoon Red Chilli powder
Salt to taste
Method
1. Wash and soak the rice for a minimum of 30 minutes.
2. In a wok, heat ghee on medium flame, and add the whole garam masala- bay leaf, cloves, cardamom, cinnamon, and peppercorns.
3. Once the whole spices begin to sizzle, add in the sliced onions and saute until the onions turn almost a dark brown in color.
4. Ensure you keep mixing the onions around and caramelize them on low to medium heat.
5. Once you achieve the dark brown color of the onions, add in the green chili, red chili powder, garam masala, and salt. Add 2 cups of water, the soaked and drained rice
6. Close the lid of the wok and cook for 15 min stirring once and cook till rice is done. If pressure cooking then 3 whistles should be enough and open once the pressure releases naturally
7. Allow the rice to rest for a few minutes before you can stir.
8. Fluff the rice and stir to combine all the ingredients to get a nice brown color to the rice. Check the salt and adjust accordingly.
9. Transfer the Sindhi Onion rice to a serving bowl and serve hot!!
It’s a very simple recipe to make in less time. You can also serve it with mint curd or your favorite type of dhal. Anything you pair it with; it will taste divine. Make sure you make this recipe!!
Are you tired of eating the same chocolate cake? Well with this 4 ingredient cake you can make Lotus Biscoff cake in less than 30 mins.This can also be made with any kind of biscuit.This is a quick and easy way to end your sugar desires.
Ingredients
Two Hundred and Fifty grams – Lotus Biscoff biscuits or any kind of biscuits
Summer is here and hot weather prompts us to eat cold things. So here we present our family favorite Malai kulfi. We have wonderful time in making kulfis and icecreams. In my home we rarely buy ice cream outside as kids love this and also experiment making them by adding flavors. I am always asked to bring icecream and kulfi as gifts and not bring any store bought eatables.
Ingredients
Milk – ½ liter
Sugar – ¼ cup
Milkmaid – ½ cup
Elaichi Powder – 1/8th tsp
Corn Flour – 2 tbsp dissolved in ½ cup
Nuts optional
Method:
Boil milk.
In a non-stick kadai, caramelize sugar , add boiling hot milk, and further boil for 1 minute on high flame.
Switch Off the gas, add milkmaid, elaichi powder , corn flour milk and mix well .
Switch On the gas, after the first boil, further boil for 4 minutes on slow flames, stirring continuously.
Switch Off the gas and cool completely.
Beat till frothy.
Pour into kulfi molds and leave to set.
Trust me everyone will enjoy this and you can add nuts in the same . Almonds taste best with it.
Also do check the blog for Mango kulfi and Pista kulfi
These are simple eggless butter cookies which can be made in 30 min or so. May not be healthy but are very good for sudden treats. Mom used to make this quite often as a lot of the time you did not have access to all kinds of ingredients posted in remote areas. These were made in most of our birthday parties
Ingredients
Butter – 250g (1 cup)
Icing sugar – 75g (¾ cup)
Maida – 225g ( 2 cup )
Cornflour – 75g or alternatively u can replace 50% of cornflour with Custard powder or any orange flavor concentrate powder like tang or rasna
Chocolate melted – for garnishing optional
Method
Cream butter till fluffy
Add icing sugar and beat for 1 minute
Add in the maida and cornflour. Mix to a batter
Put this mixture in piping bag fitted with big star nozzle or any shape
Put in fridge for sometime before baking
Bake a 160c for 15 minutes
After cooling drizzle or dip in melted chocolate and let it set
The variations also sound very yummy. Do try and share .
This cake brought back some old memories as I made this simple cold cake for my mother when I was twelve years old. It is fireless cooking and young kids can make it.
My daughter chanced upon this recipe in old diaries that I have where I scribble recipes. She decided to make the same cake for me on Mother’s Day ..I guess what they say is true ‘the legacy continues…
Pl note the ingredients are approximate and will depend on size and your taste. You can keep tasting it along the way
Ingredients
Hundred to two hundred grams Softened butter (Amul)
Two to three tablespoons of Drinking chocolate
Twenty Glucose biscuits
Five to seven tablespoons Icing sugar/castor sugar(or grind regular sugar into a powder and use it then)
Cold milk to dip biscuits
Drop a vanilla essence
Method
Mix the butter,sugar,chocolate till fluffy with beater
Diphe glucose biscuits in cold milk and put them in the bottom of a tray/dish, Pl put some icing on the tray before you place the biscuits
Add some of the cream on top of the biscuits
Keep layering till you run out of cream
At last decorate the top however you liked
Keep in the fridge till set
And enjoy it cold!!
If you have leftover icing,you can use it to decorate some cupcakes. It is like butter cream icing. It may not hold too long outside the fridge so keep putting it back . This is a very good way to bond with your kids and do this together as a mother day activity. You can experiment with flavors by skipping chocolate, adding jam or different essences or colors.
